The cooking methods of chicken are nothing more than stir-frying and stewing. Dry-burning, hand-tearing, white-cutting, soup-making, braising and curry are actually extensions of the above two basic methods. Chicken stewed mushrooms are simple in ingredients and convenient to make. Why are they so popular in Northeast China? Thanks to the combination of these three ingredients, the mushrooms are delicious, the vermicelli is smooth, the chicken is tender, and the calories are supplemented after meals and drinks. The three ingredients are the most popular and easy to buy in Northeast China!
Mushrooms used in chicken stew may be dried mushrooms, straw mushrooms, tea tree mushrooms, white jade mushrooms, even Flammulina velutipes and Pleurotus ostreatus, which are common mushrooms that people outside Northeast China first think of. In fact, the most authentic way of this dish is to use the northeast specialty, a pure wild mushroom produced in Changbai Mountain area, which is called "mountain treasure" and "the fourth treasure in Northeast China".
Hazelnut mushroom is umbrella-shaped, pale khaki when fresh, and brown after drying. In July and August, it grows on the stem base, roots, fallen trees and branches buried in the soil of coniferous broad-leaved trees. It is one of the few edible mushrooms that can't be cultivated artificially, so only the wild ones are picked and dried in the sun, and the yield is not high. The price of good quality hazelnuts is more expensive. Dried hazel mushrooms are similar to dried Agrocybe aegerita, the meat quality of the umbrella cover of hazel mushrooms is thicker and smaller than that of Agrocybe aegerita, and the stem of hazel mushrooms is thicker than that of Agrocybe aegerita.
The essence of this dish is not chicken or vermicelli in the eyes of the northeast people. What they value most is hazel mushrooms. As long as this dish is served, people basically forget the chicken and choose to eat hazel mushrooms. It is also very strange to say that hazel mushrooms are not particularly brilliant when burned alone or cooked with other meats. Only when the chicken is stewed together, it is very delicious.
Of course, the flavor base of stewed mushrooms with chicken is definitely chicken, which can fully stimulate the fragrance of hazelnut mushrooms. Northeasters are also very particular about the selection of chickens. It takes more than one year for the local rooster to be worthy of the hazel mushroom. Just stir-fry with strong fire and simmer slowly 1 hour.